Blend olives in a food processor.
Add anchovies and capers.
Mix thoroughly, into a paste.
Stir in olive oil little by little, as if making a mayonnaise.
Keep in fridge until needed, in a small dish and serve with toast or as a dip.

Advice: Scour your local market for the best olives, or try organic ones from your local supermarket. Tinned olives will give your tapenade a metallic taste.

To make a green tapenade, use green olives and add 100g chopped almonds and a pinch of chilli powder.

Tapenade makes great party food and goes well with cocktails and sangria, or sparkling white wine.